Dry Shorshe Begun

Instructions

1. Soak the yellow mustard seeds in warm water for about 15-20 minutes. This will make it easier to grind them into a smooth paste.
2. After soaking, drain the water and grind the mustard seeds along with green chilies to make a smooth mustard paste. Add a little water if needed.
3. Heat mustard oil in a pan over medium heat. Mustard oil adds an authentic Bengali flavor, but it has a strong taste. If you prefer a milder taste, you can use a different cooking oil.
4. Add the cubed eggplant to the hot oil and sauté them until they become slightly brown and tender. You may need to cover the pan to cook them evenly, adding a little water if necessary.
5. Once the eggplant is cooked, remove it from the pan and set it aside.
6. In the same pan, add the mustard paste, turmeric powder, red chili powder, and salt. Cook the mustard paste over low heat until it releases its oil and the raw smell disappears. Stir constantly to avoid burning.
7. Return the sautéed eggplant to the pan and mix it with the mustard paste. Stir well to coat the eggplant with the mustard sauce.
8. Cook for a few more minutes until the eggplant is heated through and the flavors are well combined.
9. Taste and adjust the seasoning if needed. You can add more green chilies for extra heat.
10. Garnish with fresh coriander leaves if desired and serve your Dry Shorshe Begun with steamed rice for an authentic Bengali meal.
11. Dry Shorshe Begun is a delightful dish with a unique tangy flavor from the mustard paste. Enjoy this traditional Bengali preparation as part of your meal.